Thanks to the plethora of cookery programmes we see, it seems some of us are getting more adventurous with our cooking methods and trying things that have previously been left to specialists or professional chefs.
Smoking is one such method that has seen a rise, and you aren’t restricted to smoking over a campfire or barbecue, or to building a smokehouse in your back garden. There are a range of stovetop smokers available, however Callow Retail are proud to introduce their Digital electric smoker, which can not only hot smoke but can cold smoke too and has a combined smoking option.
For those unfamiliar with the difference between hot and cold smoking, cold smoking smokes food that is already cooked or will be cooked later and permeates the food completely with a smoky flavour. The temperature reaches 140°F (60°C). Hot smoking cooks food as it smokes and can tenderise tough meat due to the slow cooking process. The temperature will reach 248°F (120°C).
The final option is to do a combination smoke, where the food is cold smoked first to get maximum smoke penetration and then hot smoked to cook and seal in the flavour.
Of course, another decision to make, is what flavour smoke to use. Oak is mellow and a good all-rounder; hickory is strong and great with pork; apple is sweet and light, good with chicken and fish; mesquite is powerful and ideal for red meat. There is a vast range flavours to choose from, including cherry, alder, beech, maple and sweet chestnut, and of course, you can blend different flavours.
This smoker works well with wood chips or pellets.
In addition, you can marinate, brine or apply a rub to fish or meat before smoking to add moisture and further flavour.
The smoker comprises a cooking/smoking pot, three tier rack and charring cup with lid and comes complete with instructions and some recipes to get you started. The charring cup sits around the element, you then put wood chips in the cup and put the rack(s) in. With food on the rack(s), put the lid on and decide which method of smoking you wish to use, then set the timer.
The digital control panel is easy to use with a maximum 4 hour timer. An audible alarm sounds to let you know when smoking/cooking is complete and turns the smoker off. With a 9.5 litre capacity you have plenty of room to smoke enough salmon for a family meal or indeed a meat joint. This electric smoker works faster than traditional smoking methods and is extremely effective.
Why not try smoking your own garlic or rock salt, salmon, cheese, ribs, vegetables and nuts. The options are endless. If you enjoy the flavour of smoked food but have never tried to smoke your own, this is a great opportunity and cost effective way to start.